Wild one (raspberry mud cake) from Baker: The Best of International Baking by Australian and New Zealand Professionals by Lauraine Jacobs and Dean Brettschneider

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoD on May 22, 2014

    This is my 'go-to' recipe when making a mud cake - it is delicious. Have also made with other berries, including red currants but the raspberry is the best.

  • agardenworm on May 13, 2012

    This is an awesome recipe and I make it alot for a celebration birthday cake. I use frozen raspberries though they are better if they are sieved to get the seed texture out of the cake.

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